Italian Chicken Panini
A quick and delicious panini featuring gooey mozzarella, roasted red peppers, and garlicky pesto, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 slices Crusty bread (ciabatta or baguette) Sourdough can be used as a substitute.
- 4 oz Mozzarella cheese Fresh or low-moisture, shredded mozzarella melts best.
- 1/2 cup Roasted red peppers Jarred and drained well to avoid sogginess.
- 1 cup Shredded chicken Use leftover roast, rotisserie, or quickly poached chicken.
- 2 tbsp Garlicky pesto Homemade or store-bought.
Instructions
Preparation
- Preheat your panini press or grill to medium-high.
- Slice the crusty bread horizontally and remove some soft interior if desired.
- Layer the sandwich starting with mozzarella at the bottom, followed by shredded chicken, roasted red peppers, and spread pesto on the top half.
- Close the sandwich and place it on the heated press or grill.
- Cook for 3–5 minutes until cheese is melted and bread is golden brown.
- Let it rest for 30–60 seconds to avoid cheese spill-out, then slice and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, use a panini press or oven for best results.